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Lemon Chicken
2 tablespoons oil
4 chicken maryland pieces
1 teaspoon finely grated fresh ginger
1 clove garlic, finely chopped
1 cup chicken stock
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon dry sherry
finely grated rind and juice of
1
/
2
lemon
1 tablespoon cornflour
1 tablespoon water
1. Heat oil in frypan on setting 7. Brown
chicken on all sides with the ginger and
garlic. Reduce heat to simmer.
2. Combine chicken stock, soy sauce, sugar,
sherry, lemon rind and lemon juice.
Add to the frypan. Cover and allow to
simmer until chicken is tender.
3. Combine cornflour and water. Add to
chicken, stirring until sauce boils and
thickens. Simmer for a further 5 minutes.
Serve with steamed rice.
Beef
Chateaubriand with Mushrooms Serves 4-6
1 piece fillet steak (about 1kg)
6 éshallots, finely chopped
1
/
2
cup dry red wine
2 teaspoon (10g) butter or margarine
200g mushrooms, sliced
juice of
1
/
2
lemon
1 cup beef stock
1 tablespoon corn flour
2 tablespoons cream
1. Place fillet into a large dish, sprinkle with
éshallots and pour over wine. Cover and
marinate for 2 hours in the refrigerator.
2. Heat butter or margarine in frypan on
setting 7. Add meat and brown on all
sides. Reduce temperature to setting 5.
Cover and cook for desired amount (to suit
your individual taste). Set meat aside and
cover with aluminium foil to keep warm.
3. Add mushrooms and lemon juice, sauté
for 2 minutes.
4. Add beef stock and marinade, bring to
the boil. Blend cornflour with a little
water. Add to the stock, stirring
constantly until sauce boils and thickens.
Stir through cream. DO NOT BOIL.
To Serve: Slice beef and cover with sauce.
Serve with steamed vegetables.
Frypan Recipes continued